• 4 ounces sea scallops
• 4 ounces mushrooms
• 2 ounces fresh spinach
• 2 ounces smoked salmon
• 2 fluid ounces lemon beurre blanc

Note: See the recipe for "Lemon Beurre Blanc"

1. Sauté scallops in whole butter until golden brown.
2. When ready, add mushrooms, spinach, and smoked salmon and toss.
3. Take off heat, add Beurre Blanc, and toss well.
4. Serve immediately.